Mauritian-Inspired Rotis with Chickpea Eggplant Curry & Spicy Tomato Sauce

Today we’re throwing it back to a classic Mauritian-inspired dish, flaky rotis filled with a vegetarian curry and spicy tomato sauce. If you haven’t heard of Mauritius, it’s a small country (and island) nestled in the Indian Ocean. With both my parents and grandparents being born in Mauritius, it was inevitable that we grew up on Mauritian food. Mauritian food is the perfect marriage of different cultures. Think Indian and Chinese meets French and African. A unique and magnificent blend of flavours!

On the streets of Mauritius, it’s common to come across street vendors serving comforting foods like gateaux piment (split pea fritters), samosas and dholl puris (thin pancakes filled with split peas). It’s impossible to eat just one! At Mauritian get togethers, excitement grows when rotis or dholl puris are on the table served alongside curries and rougaille (spicy tomato sauce). It’s just one of those dishes. This past year, I decided to experiment with my Mauritian roots and recreate this classic. It’s a labour of love – Recreate this dish on a lazy Sunday or when you have more time in your day. Mauritians will often incorporate meat or fish into these dishes, but I opted for a vegetarian version.  I even snuck in some roasted eggplant to load up on the veggies.


Roasted Eggplant Curry with Chickpeas


Rougaille (Spicy Tomato Sauce)

The finished product. Once all the dishes are ready-to-go, simply fill your roti with the curry and tomato sauce. Wrap and enjoy. Warning: Have plenty of napkins on hand because it is guaranteed to be messy (but tasty!)


Who’s hungry for some curry?


The perfect pairing: Fresh rotis and Rougaille


The perfect trio to please any Mauritian

Mauritian-Inspired Rotis with Chickpea Eggplant Curry and Spicy Tomato Sauce

  • Servings: 8
  • Difficulty: medium
  • Print


Chickpea Eggplant Curry


  • 1 medium eggplant, cut into 1 inch thick strips
  • 1 Tbsp (15ml) olive oil
  • Salt and pepper (to taste)
  • 1 Tbsp (15ml) olive oil
  • 1 medium onion, sliced
  • 1 inch of fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1 Thai chili pepper, minced
  • 3 Tbsp (45ml) of curry powder
  • 1 can (540ml) chickpeas, no-salt-added
  • 2 medium tomatoes, chopped
  • 2 cups (500ml) water
  • Salt and pepper (to taste)
  • 1/4 (60ml) cup fresh cilantro


  1. Heat oven to 425F. Roast strips of eggplant drizzled in olive oil, salt and pepper for 30 mins (turning halfway).
  2.  Heat olive oil and sauté onions for 5 mins. Add ginger, garlic, chili pepper, and curry powder. Sauté for additional 1 min.
  3. Add chickpeas, tomatoes, and water. Bring to boil and let simmer for 20 mins. Season with salt and pepper.
  4. Add fresh cilantro before serving.

Spicy Tomato Sauce (Rougaille)


  • 1 Tbsp (15ml) olive oil
  • 1 medium onion, diced
  • 1 inch of fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1 Thai chili pepper, minced
  • 8 ripe medium tomatoes, chopped
  • 1 Tbsp (15ml) maple syrup
  • 1 Tbsp (15ml) fresh thyme
  • 2 Tbsp (30ml) fresh cilantro
  • Salt and pepper (to taste)


  1. Heat olive oil and sauté onions for 5 mins. Add ginger, garlic, and chili pepper. Sauté for additional 1 min.
  2. Add tomatoes and let simmer on medium-low heat for 20 minutes.
  3. Add maple syrup, thyme, cilantro, salt and pepper before serving.

Rotis (Makes 8 rotis)


  • 2 cups (500ml) all-purpose flour
  • 250 ml boiling water
  • 1/3 cup (80ml) oil (for brushing and frying)


  1. Make a well in the flour and gradually add boiling water, while mixing with a spoon. Once mixture is cool to touch, knead with hands until a dough forms. Texture shouldn’t be too sticky or dry. Add more flour or water, if needed.
  2. Form into a ball and cover with a moist tea towel. Let rest for 10 mins.
  3. Divide ball into 6 small balls. With a rolling pin, roll each ball into a flat circle. Brush with 1 tsp (5ml) of oil on one side. Roll dough into a cigar, with oil on the inside. Coil cigar to form another circle and roll out dough again to flatten (You are trying to get the oil into the dough so it puffs up when heated). Repeat with 5 other balls.
  4. Heat 1 tsp (5ml) of oil on medium heat and cook roti for 2 mins on each side (or until dough starts to brown).
  5. Add curry and spicy tomato sauce to roti. Enjoy!

Special Notes: Using these measurements, you may have leftover curry and spicy tomato sauce! Make additional rotis as needed, or serve with brown basmati rice.

Nutrition Analysis:

Per serving (1 roti with curry and spicy tomato sauce): 350 kcal, 16g fat (3g saturated), 45g carbohydrates (7g sugar), 5g fiber, 9g protein, 300mg sodium

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